Ingredients

• 1 cup chipotle salsa
• 1/2 cup Dijon mustard
• 1/4 cup honey
• 1 1/2 ounces dried chipotle chiles, stemmed or 1 cup canned chipotle chiles, stemmed
• 3 ripe Italian Roma tomatoes, cored
• 4 garlic cloves, peeled
• 3 cups water
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper

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Instructions

1. With a whisk, mix all ingredients together well and serve.
2. Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.